Pan-fry bacon in a medium heavy skillet over moderate heat until crisp. Drain and crumble bacon; set aside. Add onion to pan and sauté over moderate heat until tender but not browned. Drain onions, reserving drippings.

Prepare catfish and other vegetables for cooking.

In a large heavy saucepan, combine drained potatoes, carrots, celery, fish bouillon cube, if used, tomatoes, water, herbs, and seasonings. Cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender. Do notovercook vegetables.

Add crumbled bacon, bacon/onion drippings, onions, catfish pieces, and corn. Adjust seasonings to taste. Reduce heat and simmer until fish pieces are just cooked and opaque in color. Do not overcook fish pieces, as they will become tough if overcooked.Vegetables should not be mushy. Serve with oyster crackers, if desired.